pie

Pate Brisee is a flaky, buttery dough that is used to make quiche, pie, galette, and tart shells. I made the mini-quiche shown at right by cutting rolled-out dough into small 1.5 inch fluted rounds, … [more]

When it comes to apple pies you will usually find two types of methods. The first method is that the filling is cooked and cooled before adding to the crust, then baked. The second method is the … [more]